Short Rib Borsch Recipe
the classic ukrainian beet soup with caramelized onions and braised short ribs. topped with smetana and served with black bread and p.s. this is not a typo, there is no 't' in borsch.
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The best thing to pair and share with SHORT RIB BORSCH
Ingredients
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Meat
Vegetables
Liquids
Herbs & Spices
Toppings
Method
Preparation
Cooking
Sear Short Ribs
In a large oven-safe pot, heat a drizzle of oil over medium-high heat. Sear the seasoned short ribs until browned on all sides, about 8-10 minutes. Remove and set aside.
Cook Vegetables
Stir in chopped beets, carrots, potato, and tomato paste. Cook for 5 minutes, stirring occasionally.
Combine Ingredients
Return the short ribs to the pot. Add the beef broth, red wine vinegar, bay leaves, dill, and thyme. Bring to a simmer.
Braise in Oven
Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours until the short ribs are tender.
Add Cabbage
Remove from the oven, discard bay leaves, and stir in chopped cabbage. Let it sit for 10 minutes.
Serving
Serve Borscht
Serve hot in bowls, topped with a dollop of sour cream and a sprinkle of fresh dill.
Serve with Bread
Accompany with slices of black bread.